Hash Brown Egg Casserole

Breakfast Casserole
D. Homer / Getty Images
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 9 x 13 pan (6 servings)
Nutritional Guidelines (per serving)
741 Calories
50g Fat
38g Carbs
35g Protein
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Nutrition Facts
Servings: 9 x 13 pan (6 servings)
Amount per serving
Calories 741
% Daily Value*
Total Fat 50g 64%
Saturated Fat 24g 118%
Cholesterol 263mg 88%
Sodium 925mg 40%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Protein 35g
Calcium 864mg 66%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hash brown casserole makes a wonderful breakfast or brunch for holidays, special occasions and potlucks. Creamy and kid-pleasing, serve this hash brown egg casserole with strawberry smoothies for a filling and nutritious meal anytime.

Ingredients

  • 8 large eggs
  • 2 cups milk
  • 16 ounces potatoes (frozen or refrigerated hash brown)
  • 1 medium bell pepper (red, diced)
  • 1 medium bell pepper (green, diced)
  • 1 medium onion (diced)
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • Optional: 6 dashes hot sauce (or to taste)
  • 2 cups cheddar cheese (shredded)
  • 8 slices bacon (cut into 1-inch pieces)
  • 1 cup cheese (Colby, shredded)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Spray a 9 x 13 pan with cooking spray.

  3. In a large bowl, whisk together eggs and milk.

  4. Fold in the hash brown potatoes, peppers, onion, garlic powder, black pepper, hot sauce, and cheddar cheese.

  5. Stir in half of the bacon pieces.

  6. Pour into prepared pan. Top with remaining bacon pieces and colby cheese.

  7. Cover with aluminum foil and bake 45 minutes.

  8. Remove foil and bake another 15 to 25 minutes, until golden brown.

  9. Let rest 5 minutes before cutting.

  10. Serve and enjoy!